Ditaloni with Kale, Butternut Squash & Italian Sausage

Butternut squash and kale are back. Add some fresh mushrooms and fresh, ultra premium extra virgin olive oil and you have a healthy, seasonal meal that tastes great. Substitute the Family reserve EVOO with any robust ultra premium oil such as Coratina or Oro Bailen Picual. Amazing!

Preheat oven to 350 F. Place Butternut Squash in a baking dish with 3 Tbs. of Seasons Mushroom Sage Infused Oil, 2 fresh sliced sage leaves, season with Seasons Roasted Garlic Salt and place in oven for 10 minutes or until soft.

In a large skillet heat 3 tablespoons of Seasons Family Reserve Ultra Premium Olive Oil over medium-high heat until it simmers then add garlic and shallot, 4 whole leaves of sage and saute for 2 minutes, add mushrooms and saute for 1 minute. Finally, add sausage and cook until browned, about 5 minutes. Add a pinch of Seasons Roasted Garlic Salt.

Meanwhile, blanch kale in a pot of well-salted boiling water, uncovered, 5 minutes. Drain kale and add to sausage in the skillet and saute, stirring frequently, until tender, about 5 minutes.

Cook pasta following package directions. When pasta is done reserve 1 cup of pasta cooking water. Add the pasta cooking water (1 cup) to the sausage skillet, stirring and scraping up any brown bits from the bottom of the skillet. Drain pasta and add to sausage skillet, tossing until combined. Serve pasta in bowls and finish with butternut squash, sliced sage and a tablespoon of ricotta cheese.